This Indian black tea is from the Steinthal Estate, which, dating from 1852, is one of the oldest in the region. The large, twisted full leaves and tips range from dark olive green to light gray, and were harvested in early spring 2013. A rich, passion-fruit aroma leads to a clear, sweet cup with notes of maple sap. The light-bodied flavor is soft and smooth, with no astringency.

Sebastian Beckwith has spent much time in Darjeeling over the years, talking with many
growers and tasting teas. He was there just at the end of the First
Flush season and the beginning of the little known Banjhi period. Here
are his notes on a previous trip.

Tea is one of the only plants that is used only for the
vegetative growth, not its fruit or flower. The tea plant is an
evergreen small tree by habit, but has been trained as a shrub/bush
through the periodic management practices like plucking and pruning.

After the winter dormancy, the new growth is highly prized as
the first tea of the season. Depending on the region it may become
white tea or green tea. In Darjeeling it becomes its famous "first
flush" tea. After the first spurt of growth from the plant it goes into
a second period of dormancy. This occurs about a month after first
flush starts and is called the Banjhi period. The plant produces a
small bud, which doesn't grow to full size, as well as a leathery
larger leaf which has little taste and is hard to process.

During this two-week period the plant must be plucked to get
rid of these leaves. Often teas are made from these leaves, but the
result is a low-quality tea, often produced for local consumption. The
Banjhi plucking allows the plant to grow the small and extremely
desirable second flush leaves.

Instructions

Start with your favorite spring or filtered water. Preheat the
teaware. Use a large strainer basket to allow the leaves to open and
release their flavor.